This hearty beef stew is packed with tender meat and colorful vegetables like carrots, potatoes, and peas. It’s perfect for a cozy dinner!
The secret? Let it simmer for a while to bring out all those yummy flavors. I love serving it with warm bread to soak up the delicious sauce—so good!
Key Ingredients & Substitutions
Beef Chuck: This cut is great for stews because it becomes tender with long cooking. If you’re looking for alternatives, you can use brisket or round roast, but be aware that they may have different textures when cooked.
Vegetable Oil: It’s used for browning the beef. You can substitute olive oil or canola oil if that’s what you have on hand. Just avoid oils with a strong flavor.
Beef Broth: For a richer flavor, homemade broth is best, but store-bought works too. If you want to make it lighter, use low-sodium broth or even vegetable broth for a different taste.
Vegetables: Carrots and potatoes are traditional, but feel free to swap in parsnips, sweet potatoes, or even green beans based on your preference or what’s available!
Dried Herbs: Thyme and rosemary add great flavor. If you have fresh herbs, using them can really elevate the dish! A general rule is to use three times the amount of fresh herbs in place of dried.
How Do You Get the Beef Just Right?
Getting the beef tender is key to a great stew. Start by browning the beef well. This step builds flavor! Pat the pieces dry before adding to the pot so they brown nicely. Don’t overcrowd the pan; it’s better to do this in batches.
- Heat the oil until it shimmers.
- Add beef cubes without crowding.
- Brown on all sides for about 3-4 minutes; then set aside.
After browning, don’t skip scraping the bottom of the pot when adding broth. Those browned bits hold loads of flavor! Just remember to keep the heat low once you start simmering—it helps the beef to soften without turning chewy.
Beef Stew with Vegetables
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup water
- 3 large carrots, peeled and cut into chunks
- 3 medium potatoes, peeled and cubed
- 2 stalks celery, sliced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary (plus a sprig for garnish)
- 2 bay leaves
- Salt and black pepper to taste
- 2 tbsp all-purpose flour (optional, for thickening)
How Much Time Will You Need?
This delicious beef stew takes about 20 minutes of prep time and around 2 to 2.5 hours of cooking time. It involves browning the beef and sautéing the vegetables, followed by a slow simmer to let all the flavors meld together. Perfect for a leisurely meal!
Step-by-Step Instructions:
1. Browning the Beef:
Start by heating the vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Once hot, add the beef cubes in batches (if needed) and brown them on all sides. This should take about 5-7 minutes. When done, remove the beef from the pot and set it aside.
2. Sautéing the Aromatics:
In the same pot, add the chopped onion and cook, stirring occasionally, until they become soft and translucent, about 5 minutes. Then, add the minced garlic and let it cook for another minute, stirring constantly to avoid burning.
3. Building the Flavor:
Stir in the tomato paste and let it cook for 2 minutes to deepen its flavor. This adds a rich taste to your stew!
4. Combining Ingredients:
Return the browned beef to the pot. If you’d like to thicken your stew a bit, sprinkle the flour over the meat and vegetables, stirring well to ensure it’s evenly coated.
5. Adding the Liquids:
Pour in the beef broth and water, ensuring you scrape the bottom of the pot to loosen any browned bits. This is where a lot of the flavor comes from!
6. Seasoning the Stew:
Add the thyme, rosemary, bay leaves, and season with salt and pepper. Stir everything together, then bring the stew to a rolling boil.
7. Simmering:
Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 1.5 to 2 hours, or until the beef is fork-tender.
8. Adding Vegetables:
After the beef is tender, add the carrots, potatoes, and celery to the stew. Cover and continue to simmer for another 30 minutes, or until the vegetables are also tender.
9. Final Touches:
In the last 5 minutes of cooking, stir in the frozen peas. This will add a pop of color and sweetness to your stew.
10. Serve and Enjoy:
Remove the bay leaves and taste the stew. Adjust the seasoning with additional salt and pepper if needed. Ladle the hearty stew into bowls, and garnish with a fresh sprig of rosemary. Serve it hot with crusty bread for a satisfying meal!
Can I Use Different Cuts of Beef?
Absolutely! While beef chuck is recommended for its tenderness, you can also use brisket or round roast. Just keep in mind that the cooking times might vary slightly depending on the cut.
Can I Make This Stew in a Slow Cooker?
Yes! After browning the beef and sautéing the onions and garlic, transfer everything to a slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or on high for 4-5 hours, until the beef and vegetables are tender.
How to Store Leftovers?
Store any leftover beef stew in an airtight container in the fridge for up to 3-4 days. It also freezes well! Just make sure to let it cool completely before transferring it to a freezer-safe container, where it can last for up to 3 months.
Can I Add More Vegetables?
Definitely! Feel free to add other vegetables like parsnips, bell peppers, or green beans. Just remember to adjust the cooking time if you add any quick-cooking vegetables to ensure everything is tender and flavorful.
